Director of Operations, Hospitality

at  ChickfilA I Cienega Triangle

The Hospitality Director for is responsible for:

• Delivering a “REMARK”able experience for all FOH guests who dine in or who carryout
• Ensuring all FOH procedures align to meet Chick-fil-A’s Service Requirements
• Coaching the behaviors of all FOH Team Members and leaders. Those behaviors include:
• Living out our Core Values: To make a difference in the lives of team members, our guest, and the community.
• Hustling, working with a sense of urgency, going all out to create surprisingly fast Speed of Service
• Ensuring all Team Members are Attentive & Courteous: enthusiastically fulfilling the CORE 4
• Execution of systems and vigilant attention to the organization and appearance of the FOH area that ensures a refreshingly clean environment
• Executing a Hospitality Plan for the FOH that includes:
• A clearly defined order taking and meal delivery process (leveraging upstream order taking)
• Creating a culture where the required 2nd Mile Service Behaviors are enacted
• Maintaining a work environment that ensures and promotes food safety
• Coaching the behaviors of all Team Members and all members of leadership in the Front of the House around Cash Management. Those behaviors include:
• Enforcing Cash & Coupon Accountability Policy
• Assigning one cashier per register
• Ensuring that no one counts their own drawer
• Treat Discounts & Giveaways (coupons/receipts like cash) - count them
• Using swipe cards (not Leader override codes)
• Evaluating Performance of Labor Cost along the Executive Director(s) of Operations
• Reviewing the schedule before it gets posted
• Looking at Time Punch Variance Report (Actual vs. Scheduled Hours)
• Review Labor Report for opportunity to improve productivity
• Monitoring behaviors on FOH that impact Food Cost. Those behaviors include:
• Consistent recalibration around condiment verbiage
• Consistent recalibration around dessert training
• Being certified in the Chick-fil-A Catering module to effectively and accurately ensure the timely preparation of all catering orders
• Coaching, evaluating, and providing accountability for all FOH Team Members
• Aligning daily practices of the FOH area with the Vision and goals of the organization

REQUIREMENTS

• [Place Holder for Job Requirements]
  In our kitchens, we focus on fresh and simple ingredients. And we always have. Since the beginning, we’ve served chicken that is whole breast meat, with no added fillers or hormones, and we bread it by hand in our restaurants. Produce is delivered fresh to our kitchens several times a week. Salads are chopped and prepared fresh throughout the day. Whole lemons are freshly squeezed in our restaurants and combined with pure cane sugar and water (yep, that’s all) to make Chick-fil-A Lemonade®. It may not be the easy way, but it’s the only way we know

• Delivering a “REMARK”able experience for all FOH guests who dine in or who carryout
• Ensuring all FOH procedures align to meet Chick-fil-A’s Service Requirements
• Coaching the behaviors of all FOH Team Members and leaders. Those behaviors include:
• Living out our Core Values: To make a difference in the lives of team members, our guest, and the community.
• Hustling, working with a sense of urgency, going all out to create surprisingly fast Speed of Service
• Ensuring all Team Members are Attentive & Courteous: enthusiastically fulfilling the CORE 4
• Execution of systems and vigilant attention to the organization and appearance of the FOH area that ensures a refreshingly clean environment
• Executing a Hospitality Plan for the FOH that includes:
• A clearly defined order taking and meal delivery process (leveraging upstream order taking)
• Creating a culture where the required 2nd Mile Service Behaviors are enacted
• Maintaining a work environment that ensures and promotes food safety
• Coaching the behaviors of all Team Members and all members of leadership in the Front of the House around Cash Management. Those behaviors include:
• Enforcing Cash & Coupon Accountability Policy
• Assigning one cashier per register
• Ensuring that no one counts their own drawer
• Treat Discounts & Giveaways (coupons/receipts like cash) - count them
• Using swipe cards (not Leader override codes)
• Evaluating Performance of Labor Cost along the Executive Director(s) of Operations
• Reviewing the schedule before it gets posted
• Looking at Time Punch Variance Report (Actual vs. Scheduled Hours)
• Review Labor Report for opportunity to improve productivity
• Monitoring behaviors on FOH that impact Food Cost. Those behaviors include:
• Consistent recalibration around condiment verbiage
• Consistent recalibration around dessert training
• Being certified in the Chick-fil-A Catering module to effectively and accurately ensure the timely preparation of all catering orders
• Coaching, evaluating, and providing accountability for all FOH Team Members
• Aligning daily practices of the FOH area with the Vision and goals of the organizatio